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Test 3 Science of Food UNL Midterm Questions And 100% Accurate Answers. $9.99   Add to cart

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Test 3 Science of Food UNL Midterm Questions And 100% Accurate Answers.

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  • Course
  • Science of Food
  • Institution
  • Science Of Food

Why process food? - Answer extend storage stability or shell life Which of the following is not a pre-processing operation? - Answer irradiation pre-processing operations: -cleaning/washing -sorting/grading -blanching The main goal of thermal processes is to eliminate pathogen micro...

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  • October 27, 2024
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  • Exam (elaborations)
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  • Science of Food
  • Science of Food
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Test 3 Science of Food UNL Midterm
Questions And 100% Accurate Answers.
Why process food? - Answer extend storage stability or shell life



Which of the following is not a pre-processing operation? - Answer irradiation

pre-processing operations:

-cleaning/washing

-sorting/grading

-blanching



The main goal of thermal processes is to eliminate pathogen microorganism and reduce spoilage
microorganism. - Answer True



What information is necessary to establish a thermal process? - Answer All:

- acceptable residual load

-thermal resistance of microorganism of interest

-microbial load to be eliminated



What is the goal of commercial sterilization? - Answer Kill all microorganisms capable of growing in the
product at normal non-refrigerated conditions



High Temperature, Short Time (HTST) pasteurization is done at the following conditions: - Answer 71.5
C for 15 seconds



Blanching is done before freezing vegetables to increase enzymatic activity. - Answer False



Coxiella burnetti is used as a target organism to establish thermal processing parameters in milk. -
Answer True

, What is the microorganism targeted in canning foods? - Answer Clostridium Botulinum



Who was the pioneer of using the heating process to preserve food? - Answer Nicolas Appert



Which of the following is considered a non-thermal process: - Answer high pressure processing



Which of the following processes is not used as a lethality step: - Answer drying



One of these products is not extruded, which one? - Answer deli meats



Drying improves the shelf life of the product by all of these, except: - Answer changing the quality
attributes of the product



Water activity is a measurement that relates to the amount of: - Answer water available in the product



A dryer that operates under vacuum will require the use of ____________ temperatures to achieve the
same drying obtained with dryers operating under atmospheric pressures. - Answer lower



The higher the moisture content of a product, the higher its water activity will be. - Answer false



All the following dryers remove water from the product by evaporation, except: - Answer freeze dryer



The smaller the ice crystals during freezing, the higher is the quality of the final product. - Answer true



The Dietary Guidelines are developed by - Answer The United States Department of Agriculture



Vitamins and minerals that will be included on the new food label include all the following except -
Answer Vitamin C



Foods to increase according to the 2015 Dietary guidelines are - Answer Whole grains

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